Porridge with Stewed Rhubarb

This healthier take on porridge with stewed rhubarb is a sweet, simple breakfast for the winter months.

Ingredients:

6 stalks rhubarb, chopped into 3cm pieces

1/4 cup maple syrup

1 tsp vanilla bean paste

1 + 1/2 cups rolled oats

1 + 1/2 cups milk – extra calcium boost!

To make:

Combine rhubarb, maple syrup, vanilla paste and 1 tablespoon cold water in a saucepan over medium heat. Stir and bring to the boil. Reduce heat to low. Simmer for 5 to 6 minutes or until rhubarb is cooked. Remove from heat.

Meanwhile, bring milk and 1 + 1/2 cups cold water to the boil in a saucepan over high heat. Stir in oats. Bring to the boil. Reduce heat to medium. Cook, stirring with a wooden spoon, for 5 minutes or until porridge thickens. Remove from heat. Cover and stand for 5 minutes (porridge will cool and thicken slightly on standing).